Larpmom’s Hamburger Rolls

Ingredients:

2 envelopes rapid rise yeast
1 cup ap flour, plus 1/2 cup reserved
1/2 cup whole wheat flour
1 cup whole milk, plus 1 Tbs reserved
1 tsp salt
1 Tbs sugar
3 Tbs unsalted butter
2 eggs, beaten, plus 1 egg reserved

Instructions:

Scald milk over medium heat in saucepan. Melt butter in milk. Remove from heat. Slowly whisk teaspoonfuls of hot milk mixture into eggs to temper, then add eggs into pot. Cool to warm to touch, not hot, then add sugar and yeast. Whisk and let bloom for 10 minutes. Combine flour in large bowl of stand mixer with dough hook attachment. Add milk mixture and combine with hook. Scrape down the bowl and add the salt. Knead on medium high for 8 minutes, add flour as needed until dough begins to pull from the sides of the bowl. Remove from stand mixer, flour hands and manually knead into a soft ball. Add about a tsp of vegetable oil over top and smooth around the dough. Cover and let rise 40 minutes to 1 hour. Turn out onto floured surface, roll and knead gently into a ball, then cut in quarters with a sharp knife. Cut each forth in half, then roll gently into bun shapes and place on a parchment lined baking sheet. Cover and preheat oven to 425°F. Combine reserved milk and egg and brush tops of rolls with this wash. Bake for 10 to 15 minutes, turning halfway through baking time.